Reina Pepiada Arepas

Ingredients for Reina Pepiada Arepas

• 60g skinless, boneless chicken breasts

• 1/2 small onion, sliced

• Sel et poivre noir fraîchement moulu

• 1 ripe Hass avocado, pitted, peeled, and coarsely chopped

• 60ml de mayonnaise

• 1 tablespoon distilled white vinegar, plus more to taste

• 2 tablespoons minced fresh coriander

• 2 cuillères à soupe de persil frais haché

• 1/2 jalapeño, seeded and minced

• 2 gousses d'ail, hachées

• 80g seeded and diced (1/4-inch) red pepper

• 2 cuillères à soupe d'oignon rouge finement haché

• 1 spring onion, white and green parts, finely chopped

• 725ml lukewarm water, or as needed

• 1 1/4 cuillères à café de sel

• 725ml Venezuelan cornmeal, or as needed *

• 2 tablespoons plus 1 teaspoon canola or vegetable oil, plus more for the griddle

How to make Reina Pepiada Arepas

1 To make the filling, place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoons salt and 1/4 teaspoons pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.

2 Mash the avocado, mayonnaise, and vinegar together in a medium bowl with an immersion blender or large fork until smooth. Stir in the coriander, parsley, jalapeno, and garlic. Add the chicken, red pepper, red onion, and spring onion and mix together. Season with salt and pepper. Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover and refrigerate until ready to serve.

3 To make the arepas, stir 725ml lukewarm water and the salt together in a large bowl to dissolve the salt. Gradually add 725ml cornmeal, mixing with your fingers to dissolve any lumps, adding enough to make a soft dough that holds its shape without cracking when molded. Set dough aside to rest for 3 minutes. Add the oil and work it in with your hands, adding cornmeal or water to return the dough to the proper consistency.

4 Divide the dough into 6 equal portions. Shape each into a 4-inch diameter disk, about 1 inch thick. Transfer to a baking sheet.

5 Position a rack in the centre of the oven and preheat the oven to 177°C. Lightly oil a large nonstick skillet or griddle and heat over medium heat.

6 In batches, place the arepas in the skillet. Cook until the underside is a splotchy golden brown, about 4 minutes. Turn and brown the other side. Return arepas to the baking sheet.

7 When all of the arepas are browned, transfer them directly to the oven rack (without the baking sheet). Bake until the surfaces of the arepas have formed a taut skin-if you rap your fingers on one, it will feel and sound like a drum. Return arepas to the baking sheet and let cool slightly. Split each arepa in half and fill with the chicken mixture. Serve warm.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.